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Italian classic espresso — 58mm portafilter, upgradeable, reliable
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
Professional compressor gelato maker — no pre-freezing, continuous
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Italian classic espresso — 58mm portafilter, upgradeable, reliable
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
Professional compressor gelato maker — no pre-freezing, continuous
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Heat a large ceramic coated cast iron skillet (or similar large stock pot) over medium-high heat. Add olive oil and let it heat up for a minute or two. Take the casings off of the sausage and discard. Add sausage to pot. Using a spatula, break up the sausage and brown, about 3-4 minutes. Add onion and cook about 3-4 minutes more, crumbling sausage as you go. Meanwhile, rinse the chopped collard greens in a colander under cool water. It's o.k. that they remain a bit wet, it will help them steam. Add the Collard Greens to the pan and toss them to coat with the sausage and onion. After 3-4 minutes pour in about 1 cup of the broth while scraping the bottom of the pan with a wooden or plastic spatula to remove the browned bits (deglazing the pan). Add 2 heaping spoonfuls of tomato paste and stir to combine. Turn heat down to low, cover and cook another 15 minutes. Serve with my Crusty RosemaryArtisan bread